Development of a low commercial value fish-sausage from the fish trawling “mix” category
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500115 |
Resumo: | Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality to meet the current demands of the Brazilian consumer. The aim of the present study was to develop a sausage using a low commercial value fish, the Brazilian flathead (Percophis brasiliensis ), caught in the fish trawling “mix” category landed in Niterói/RJ, and perform physico-chemical, microbiological, toxicological and sensorial analyses. The centesimal composition of the analyzed fish were as follows: humidity 73.78%, proteins 16.17%, carbohydrates 3.75%, total lipids 4.41% and ash 1.78%. The microbiological and toxicological results were within the legislation standards. Twenty varieties of fatty acids (AG) were detected, with the most frequent being palmitic acid (22.81%). Among the omega-3 series, the most frequent were eicosapentaenoic acid (5.36%) and docosahexaenoic acid (15.95%). Regarding minerals, the most noteworthy were sodium, calcium and iron (1114.24 mg, 112.32 mg and 1.73 mg respectively). The sausage showed 87.30% acceptability. The results demonstrate that the low commercial value fish Brazilian flathead resulted in a viable product for use in fish technology, with excellent nutritional results. |
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Development of a low commercial value fish-sausage from the fish trawling “mix” categoryacceptabilitybacteriological analysesphysico-chemical analysesfish derivativesaccompanying faunaAbstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality to meet the current demands of the Brazilian consumer. The aim of the present study was to develop a sausage using a low commercial value fish, the Brazilian flathead (Percophis brasiliensis ), caught in the fish trawling “mix” category landed in Niterói/RJ, and perform physico-chemical, microbiological, toxicological and sensorial analyses. The centesimal composition of the analyzed fish were as follows: humidity 73.78%, proteins 16.17%, carbohydrates 3.75%, total lipids 4.41% and ash 1.78%. The microbiological and toxicological results were within the legislation standards. Twenty varieties of fatty acids (AG) were detected, with the most frequent being palmitic acid (22.81%). Among the omega-3 series, the most frequent were eicosapentaenoic acid (5.36%) and docosahexaenoic acid (15.95%). Regarding minerals, the most noteworthy were sodium, calcium and iron (1114.24 mg, 112.32 mg and 1.73 mg respectively). The sausage showed 87.30% acceptability. The results demonstrate that the low commercial value fish Brazilian flathead resulted in a viable product for use in fish technology, with excellent nutritional results.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500115Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.38317info:eu-repo/semantics/openAccessGUIMARÃES,Juliana de Lima BrandãoCALIXTO,Flávia Aline AndradeKELLER,Luiz Antônio de MouraSILVA,Licínio Esmeraldo daFURTADO,Ângela Aparecida LemosMESQUITA,Eliana de Fátima Marques deeng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500115Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Development of a low commercial value fish-sausage from the fish trawling “mix” category |
title |
Development of a low commercial value fish-sausage from the fish trawling “mix” category |
spellingShingle |
Development of a low commercial value fish-sausage from the fish trawling “mix” category GUIMARÃES,Juliana de Lima Brandão acceptability bacteriological analyses physico-chemical analyses fish derivatives accompanying fauna |
title_short |
Development of a low commercial value fish-sausage from the fish trawling “mix” category |
title_full |
Development of a low commercial value fish-sausage from the fish trawling “mix” category |
title_fullStr |
Development of a low commercial value fish-sausage from the fish trawling “mix” category |
title_full_unstemmed |
Development of a low commercial value fish-sausage from the fish trawling “mix” category |
title_sort |
Development of a low commercial value fish-sausage from the fish trawling “mix” category |
author |
GUIMARÃES,Juliana de Lima Brandão |
author_facet |
GUIMARÃES,Juliana de Lima Brandão CALIXTO,Flávia Aline Andrade KELLER,Luiz Antônio de Moura SILVA,Licínio Esmeraldo da FURTADO,Ângela Aparecida Lemos MESQUITA,Eliana de Fátima Marques de |
author_role |
author |
author2 |
CALIXTO,Flávia Aline Andrade KELLER,Luiz Antônio de Moura SILVA,Licínio Esmeraldo da FURTADO,Ângela Aparecida Lemos MESQUITA,Eliana de Fátima Marques de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
GUIMARÃES,Juliana de Lima Brandão CALIXTO,Flávia Aline Andrade KELLER,Luiz Antônio de Moura SILVA,Licínio Esmeraldo da FURTADO,Ângela Aparecida Lemos MESQUITA,Eliana de Fátima Marques de |
dc.subject.por.fl_str_mv |
acceptability bacteriological analyses physico-chemical analyses fish derivatives accompanying fauna |
topic |
acceptability bacteriological analyses physico-chemical analyses fish derivatives accompanying fauna |
description |
Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality to meet the current demands of the Brazilian consumer. The aim of the present study was to develop a sausage using a low commercial value fish, the Brazilian flathead (Percophis brasiliensis ), caught in the fish trawling “mix” category landed in Niterói/RJ, and perform physico-chemical, microbiological, toxicological and sensorial analyses. The centesimal composition of the analyzed fish were as follows: humidity 73.78%, proteins 16.17%, carbohydrates 3.75%, total lipids 4.41% and ash 1.78%. The microbiological and toxicological results were within the legislation standards. Twenty varieties of fatty acids (AG) were detected, with the most frequent being palmitic acid (22.81%). Among the omega-3 series, the most frequent were eicosapentaenoic acid (5.36%) and docosahexaenoic acid (15.95%). Regarding minerals, the most noteworthy were sodium, calcium and iron (1114.24 mg, 112.32 mg and 1.73 mg respectively). The sausage showed 87.30% acceptability. The results demonstrate that the low commercial value fish Brazilian flathead resulted in a viable product for use in fish technology, with excellent nutritional results. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500115 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500115 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.38317 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 suppl.1 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126324283015168 |